Wash and blanch the kale thoroughly. Remove the cabbage, drain and let it cool down a little and separate finely. Peel, wash and chop the potatoes and carrots. Peel and chop onions. Heat the oil. Fry onions and kale for about 5 minutes.
Add stock, bring to the boil and cook for about 20 minutes. Add potatoes and carrots, stir in. Place the mead ends on top and cook for another 15 minutes. Season the charcoal stew with salt, pepper and pimento. Serve in a terrine. Serve with mustard